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Chickpea Hushpuppies - 50 Servings

Chickpea Hushpuppies - 50 Servings
Chickpea Hushpuppies - 50 Servings
This recipe comes from USDA Healthy Meals Resource System, Frank Porter Graham (Recipes for Health Kids Challenge)


3 ⅔ c. onions, diced

¾ c. carrots, diced

¾ c. celery, diced

7.5 oz. canola oil

4 Tbsp. lemon juice

11 c. cooked chickpeas

3 ⅔ c. cooked brown rice

1 ¾ c. eggs (about 7 large eggs)

3 Tbsp. garlic powder

1 ¼ tsp. paprika

1 ¼ tsp. dried oregano

1 Tbsp. curry powder

1 Tbsp. salt

2-1/3 c. wheat flour, whole grain

3-2/3 c. instant granulated potatoes


In a food processor, add diced onions, carrots, celery, oil and lemon juice and blend well. Add chickpeas, brown rice, eggs, spices and salt to food processor and blend until a smooth, thick dough begins to form. Turn mixture into a large bowl and fold in flour. Pour instant potatoes into a hotel pan. Using a No. 40 scoop, scoop out puppies and coat each one with instant potato. Spray a baking sheet with cooking oil and place puppies on sheet tray. Lightly spray puppies with oil and bake in a convection oven at 350 F for 15 to 20 minutes until the inside of the puppies reach an internal temperature of 141 F and begin to turn brown. Serve puppies with your favorite dipping sauce.

Makes 50 servings.

Per Serving: 150 calories, 6 gram (g) of fat, 5 g protein, 20 g carbs, 3 g fiber and 280 mg sodium.

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